October 4 is Na onal Taco Day!
A squeeze of lime is perfect with these Food Truck Tacos.
Korean Tacos 1/3 cup sugar 5 tablespoons lower-sodium soy sauce 1 1/2 tablespoons chili paste 1 tablespoon fresh lime juice 1 tablespoon dark sesame oil 4 garlic cloves, minced 12 ounces fl ank steak, sliced against the grain into thin strips 1/8 teaspoon salt Cooking spray 8 (6-inch) corn or fl our tor llas Pickled Cabbage (recipe included here) 3 tablespoons sliced green onions
Combine the fi rst 6 ingredients in a shallow dish or zip top bag. Add steak and allow to marinate in refrigerator for 1 hour, turning a er 30 minutes.
Treat grill rack with non-s ck spray or brush with oil. Preheat grill to medium-high heat.
Remove steak from marinade, and discard marinade. Thread steak onto skewers; sprinkle with salt. Place skewers on grill rack. Grill 2 minutes on each side or un l desired degree of doneness. Grill tor llas 30 seconds on each side or un l lightly charred; keep warm. Top each tor lla with steak, pickled cabbage, and green onions.
Pickled Cabbage 3 cups chopped cabbage 2 garlic cloves, crushed 1/2 cup rice vinegar 2 tablespoons lower-sodium soy sauce 1 tablespoon sugar 2 teaspoons chili paste
Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chili paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.
Food truck Tacos
3 pounds fl ank steak 1/3 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, minced 2 limes, juiced 1/2 cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin
1 teaspoon paprika 1 white onion, chopped 1/2 cup chopped fresh cilantro 1 large lime, juiced 2 large tomatoes, chopped 2 jalapeño peppers, chopped 1 white onion, quartered 4 cloves garlic, peeled 1 tablespoon Sriracha pepper sauce 1 pinch salt and pepper to taste 16 corn or fl our tor llas 2 cups grated co ja cheese (op onal) 2 limes, cut into wedges
Lay the fl ank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk un l well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plas c wrap, and marinate for 1 to 8 hours.
In a small bowl, s r together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Preheat the oven to 450 degrees F. Place the tomatoes, quartered onion, jalapeños, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, un l toasted but not burnt. Place the roasted vegetables and Sriracha into a blender or food processor, along with salt and pepper. Puree un l smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated fl ank steak into cubes or strips. Cook, s rring constantly, un l the meat is cooked through and most of the liquid has evaporated.
Warm the tor llas in a skillet for about a minute on each side to make them pliable. Tor llas may also be warmed in a microwave oven. Arrange two or three tor llas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish, a large spoonful of the pureed salsa, and cheese to taste. Garnish with lime wedges, and serve.
Spicy turkey tacos
1 teaspoon vegetable oil 2 cups shredded cooked turkey 8 ounce jar prepared mole sauce 1/4 cup water 8 corn tor llas
1/2 cup diced peeled avocado 1/2 cup bo led salsa 4 lime wedges
Heat oil in a large nons ck skillet over medium-high heat. Add turkey; sauté 12 minutes or un l browned. Add mole and water; cook un l liquid is absorbed, s rring occasionally.
Heat tor llas according to package direc ons. Spoon 1/4 cup turkey mixture onto each tor lla, and roll up. Top each serving with avocado and salsa. Serve with lime wedges.
This recipe is a great way to use those Thanksgiving le overs! October 2015 - 11
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